Nutritious Hobak-juk Recipe for a Comforting Treat


For Hobak-juk – 1 Kabocha Or Small Pumpkin – ½ Cup Sweet Rice – ½ Teaspoon Salt – 1 – 2 tbsp Brown Sugar For Rice Balls -–½ Cup Sweet Rice Flour –¼ tsp Salt –2 tsp Sugar For Garnishing – ¼ Cup Red Beans – 1 tbsp Pumpkin Seeds, Pine Nuts, and jujubes

step - 1

Cuts the kabocha squash into preferred sizes. Remove seeds, place in large pot, and add 6 cups of water, reaching one-third above squash.

step - 2

Cover and boil kabocha until tender (25-30 minutes). Drain, then let it cool.

step - 3

Once the squash has cooled to a manageable temperature, extract the flesh by either scooping it out or peeling off the skin.

step - 4

Blend cooked squash into a paste. Add water if needed. Alternatively, use an immersion blender and mash gently for a textured porridge.

step - 5

Blend soaked glutinous rice with 1 cup of water. Combine with cooked squash in a pot and add 3 cups of water.

step - 6

Cook over medium heat, stirring continuously, until the rice becomes translucent and the porridge thickens.

step - 7

Scoop Hobak-juk into a bowl. Serve hot with garnishes and rice cake balls.

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